(2 tortillas per person)

1. Slice each chicken breast into 6 even strip & tumble strips in the Fajita spice mix.(Use less spice mix if you don't like spicy)
2. Heat 1 tbsp oil in a large frying pan on a high heat, add fajita spiced chicken strips & red & yellow peppers, season with salt & pepper and cook for 5-6 minutes or until chicken is cooked through and vegetables have softened.
3. To warm the tortillas fan them out on a plate & microwave for 30 seconds. Alternatively you can wrap all 4 tortillas together in aluminium foil and heat in a preheated oven at 350oF for 6-8 minutes or heat tortillas in a dry frying pan over a high heat for a few seconds on each side 
4. Corn & tomato salsa:Open pot of corn, tip into a bowl, finely dice red onion, chop tomatoes and mix with the corn. Squeeze half a lime over the corn tomato salsa and mix.
5. Slice the avocado, slice the remaining half of lime into 4 pieces.
6. Suggested assembly: Spoon yoghurt down the centre of the tortilla followed by the corn & tomato salsa, the cooked chicken & peppers, slices of avocado, cilantro and a squeeze remaining lime

Calories 750, Fat 29g, Saturated fat 8g, Carbohydrates 66g, Total sugars 9g, Protein 57g, Fibre 19g, Sodium 660mg

Approximately 188 calories per filled tortilla